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5 from 2 votes

Stuffed Turkey Breast

This Stuffed Turkey Breast roasts in only 60 minutes, has juicy, tender meat and is a Thanksgiving showstopper with its Cranberry Pecan Stuffing and easy Apple Cider Gravy!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: Holiday
Servings: 6
Calories: 452kcal


  • 3 lbs boneless turkey breast skin removed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil divided
  • 2 medium onions divided
  • 2 large cloves garlic minced
  • 2 ½ cups cubed day-old bread or stuffing bread
  • ½ cup dried cranberries soaked in hot water for 1 minute and drained
  • cup chopped pecans toasted
  • 2 ½ Tbsp chopped fresh sage divided
  • 2 ½ cups chicken broth divided
  • 1 cup apple cider
  • 3 Tbsp cider vinegar
  • 1 tsp cornstarch dissolved in 1 tablespoon cold water


  • Preheat the oven to 375°F.
  • Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about 1/2 inch and season on both sides with salt and pepper.
  • Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 Tbsp sage, and about 1/2 cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.
  • Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.
  • Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1 1/2 cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.
  • In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (1/2 cup), vinegar, and 2 tsp sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
  • Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.


  • This recipe works for turkey breasts between 2 and 4 pounds. The recipe doesn't need to be changed as long as the breast weighs less than 4 pounds
  • Ask your butcher to bone and butterfly the turkey breast for you. If you like to butterfly it yourself check out my instructions above
  • You want to have about 1/2 pound of turkey breast per person. 2 1/2 pounds will feed 5-6 people.
  • If you prefer a smoother sauce, strain it through a sieve before serving.
  • I recommend always checking your turkey with an Instant Read Thermometer or Meat Thermometer to make sure it gets to 165 degrees F for food safety.
  • If you don't have a Thermometer a visual indicator is that the juices will start running clear when the turkey is done.
  • Leftovers taste great cut into 1/4-inch thick slices on a sandwich!


Calories: 452kcal | Carbohydrates: 30g | Protein: 53g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 1338mg | Potassium: 798mg | Fiber: 3g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 3mg